Step 1: Prepare the Steak Marinade: In a bowl, combine 1 tablespoon olive oil, 2 tablespoons Jerk seasoning, half of the lime juice, and brown sugar (if using). Pat the steak dry and rub generously with the marinade. Place in a sealed bag or covered dish and refrigerate for at least 2 hours, or preferably overnight.
Step 2: Prepare the Shrimp Marinade: In a separate bowl, combine 1 tablespoon olive oil, 1 tablespoon Jerk seasoning, and the remaining lime juice. Add the shrimp, toss to coat, and refrigerate for 30-60 minutes (no longer than 1 hour).
Step 3: Cook the Tropical Coconut Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed.
Step 4: Add Pineapple and Peppers to Rice: Once the rice is cooked, gently fold in the diced fresh pineapple and red and green bell peppers. Cover and let it sit for another 5 minutes to steam the vegetables slightly and meld the flavors.
Step 5: Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade. Grill the flank or skirt steak for 3-5 minutes per side for medium-rare, or until desired doneness is reached. (Internal temperature of 135-140°F for medium-rare). Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes.
Step 6: Grill the Shrimp: While the steak rests, add the marinated shrimp to the hot grill. Cook for 2-3 minutes per side, or until opaque pink and cooked through. Be careful not to overcook.
Step 7: Assemble and Serve: Slice the rested steak against the grain into thin strips. Fluff the tropical coconut rice with a fork. Serve the sliced jerk steak and grilled jerk shrimp over generous portions of the tropical coconut rice. Garnish with fresh cilantro.